Functional Characteristics and Subunit Structure of Fresh Wheat Protein with Different Processing Methods Based on Principal Component Analysis
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Abstract:
Two kinds of heat-treated fresh wheat were used as raw materials, the proteins were extracted by alkaline extraction and acid precipitation in this paper, and their structure and functional properties were determined. At the same time, the functional characteristics of fresh wheat protein with different processing methods were comprehensively evaluated by mean of principal component analysis. The results showed that the subunit band with a molecular weight of 21.2 ku gradually disappeared in the cooked fresh wheat protein, while the same subunit band gradually appeared in the fried fresh wheat protein; the water holding capacity of the two kinds of heat-treated fresh wheat protein continuously increased with the extension of heat treatment time, whereas the changes of oil retention, emulsification, foaming, and solubility for the two kinds of heat-treated fresh wheat protein showed a trend of first increasing and then decreasing, the corresponding maximum values were 4.23 g/g, 4.30 m2/g, 44.67%, and 30.31%, respectively; the changes of emulsion stability showed opposite trend. According to the results of the principal component analysis of functional characteristics, the highest comprehensive scores of cooked and fried fresh wheat protein were 29.43% and 14.08%, respectively. It was concluded that the functional characteristics of cooked fresh wheat protein were better than those of fried fresh wheat protein. Moreover, the functional characteristics of fresh wheat protein were best at cooked time of 15 min. In a word, the functional properties of cooked fresh wheat protein were better than those of fried fresh wheat protein, which was suitable for the processing of fresh wheat. Furthermore, a certain theoretical basis was provided for the thermal processing of fresh wheat raw materials.
